Today’s papaya adventure is taking us to the land of rum! I like to use Zaya rum in my tropical cocktails but feel free to use any sort of aged rum you like or have on hand. Dark rum would also work but when I tried it in an attempt to find a rum papaya cocktail, it produced something a little too sweet for the palates of my guinea pigs (thanks guys).
Equipment: muddler, shaker, strainer, tiki mug or mason jar or Collins glass
2 slices of papaya
3 dashes Scrappy’s orange bitters
2 oz aged rum
1 oz fresh pineapple juice
½ oz fresh lemon juice
Soda water to top
Twist of lemon for garnish
In shaker tin, muddle papaya and bitters until juice is expelled from fruit. Add rum, pineapple juice and lemon. Top with ice and shake for 20-25 seconds. Strain into glass over fresh ice, top with soda water and garnish with a twist of lemon. Cheers!